HAM CROQUETAS RECIPE | BBC GOOD FOOD
A typically Spanish snack that makes great party food. Well worth the effort, these crisp, golden brown bites have a creamy Ibérico ham and leek filling
Provided by jospizarro
Categories Side dish, Snack, Starter
Total Time 1 hours
Prep Time 25 minutes
Cook Time 35 minutes
Yield makes 15-20
Number Of Ingredients 11
Steps:
- To make the filling, heat the olive oil in a pan until it starts to shimmer. Add the leek and sauté until soft but not coloured. Stir in the ham with a wooden spoon, fry for 1 min, then stir in the flour and fry over a medium heat, stirring occasionally, until the mixture is golden but not burnt – this will take about 5 mins.
- Meanwhile, combine the stock and milk in a small pan and heat until steaming but not boiling. Season with a few scrapes of nutmeg. Gradually add the liquid, a few tbsp at a time, stirring constantly.
- Once you’ve incorporated all the milk stock, continue to cook the filling over a medium heat for about 10 mins or until it thickens and leaves the sides of the pan when you stir it.
- Season with black pepper, taste and adjust the salt if necessary – the ham can be very salty to start with. The filling is now done: it has to be really thick because you don’t want the croquetas to turn into pancakes.
- Smooth the mixture onto a baking tray (30 x 20cm is fine). Once it has stopped steaming, cover with cling film to stop it drying out. Leave to cool before putting it in the fridge for 1 hr.
- When you're ready for the next stage, line up three bowls: the first filled with the flour, the second with beaten egg and the third with breadcrumbs. Take the ham mixture out of the fridge. Put a little bit of olive oil on your hands to make it easier to roll the croquetas.
- Roll a spoonful of the mixture between your palms. The size and shape of the croquetas is up to you, but the easiest is a walnut-sized ball. Then begin coating as follows.
- Dunk the croquetas into the flour – you want a dusting – followed by the egg, then the breadcrumbs. Put them on a tray and, when you’ve used up all the mixture, place in the fridge for 30 mins.
- If you have a deep-fat fryer, heat the oil to 180C and fry for a couple of mins. If not, heat the oil in a deep, heavy-bottomed saucepan until it starts to shimmer. Then add 5-6 croquetas at a time and fry until golden all over. Once cooked, drain on kitchen paper and eat straight away.
Nutrition Facts : Calories 99 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 1 grams sugar, ProteinContent 3 grams protein, SodiumContent 0.3 milligram of sodium
CARDAMOM BUNS RECIPE | BBC GOOD FOOD
This spiced Swedish bun has an intense floral perfume from cardamom seeds, which works its way into the dough during cooking
Provided by Cassie Best
Categories Breakfast, Brunch, Dessert
Total Time 1 hours 5 minutes
Prep Time 40 minutes
Cook Time 25 minutes
Yield makes 12
Number Of Ingredients 10
Steps:
- Crack open 10 of the cardamom pods with a pestle and mortar, and tip into a saucepan. Add the milk and warm until steaming but not boiling. Add 50g butter (leave the remaining butter at room temperature to soften) and set aside to cool until lukewarm, swirling the pan from time to time to encourage the butter to melt.
- Put the flour, 75g of the sugar, the yeast, cinnamon and 1 /2 tsp salt into a large bowl, or the bowl of a freestanding mixer. Mix until well combined. When the milk has cooled, strain it through a sieve into the flour, discarding the cardamom. Using a wooden spoon or dough hook, mix to form a soft dough. Tip onto a work surface and knead for 10 mins, or run the freestanding mixer for 5 mins, until the dough is smooth and stretchy. Clean the bowl, lightly grease with oil, then return the dough to the bowl and turn it over until well coated in oil. Cover the bowl with a tea towel or cling film and leave to rise for 2 hrs or until doubled in size (you could prove it in the fridge overnight).
- Crack the remaining cardamom pods using a pestle and mortar. Prise them open and tip the seeds back into the mortar, discarding the pods. Crush the seeds to a powder, then combine with 150g sugar. In a bowl, mix the remaining butter with all but 2 tbsp of the cardamom sugar.
- Line two baking trays with parchment. Punch the dough down to knock out the air, then roll to a rectangle roughly 35 x 45cm, with the longer edge facing you. Spread the cardamom butter over the surface, right to the edges. Fold the top third down to the middle and the bottom third up, like an envelope, so you have three layers of dough. Score, then cut into 12 equal strips, measuring about 3.5 x 11cm each. Cut each strip down the centre, leaving it attached at the top. Twist each strip away from the centre two or three times, then tie the dough in a knot and tuck the ends underneath the bun. Put each on the tray when done.
- Cover both trays with a sheet of lightly oiled cling film and leave somewhere warm to rise for 30 mins - 1 hr, or until almost doubled in size. Heat oven to 190C/170C fan/gas 5.
- Uncover the buns and brush all over with the beaten egg, then sprinkle with the pearl sugar. Bake for 20-25 mins until golden brown – swap the trays halfway through if they’re browning unevenly.
- Tip the remaining cardamom sugar into a pan and add 50ml water. Bring to a boil, then remove from the heat and set aside to cool, swirling to dissolve the sugar. Brush the syrup over the buns two or three times as they cool, leave them to soak for 20 mins before eating. Will keep for 2 days in a sealed container, or freeze for 2 months. Defrost at room temperature and reheat for 5 mins in the oven before eating.
Nutrition Facts : Calories 381 calories, FatContent 16 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 52 grams carbohydrates, SugarContent 20 grams sugar, FiberContent 1 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.6 milligram of sodium
More about "steaming tray recipes"
SIU MAI (??) - CHINESE FAMILY RECIPES | MADE WITH LAU
From madewithlau.com
Reviews 5
Total Time 260 minutes
Cuisine Chinese
- Fill a steamer with about 2 cups of water. Lay out the siu mai on a steamer rack (with holes on the tray) so they're not touching.
HAM CROQUETAS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours
Category Side dish, Snack, Starter
Cuisine Spanish
Calories 99 calories per serving
- If you have a deep-fat fryer, heat the oil to 180C and fry for a couple of mins. If not, heat the oil in a deep, heavy-bottomed saucepan until it starts to shimmer. Then add 5-6 croquetas at a time and fry until golden all over. Once cooked, drain on kitchen paper and eat straight away.
STEAMING CHICKEN - HOW TO COOKING TIPS - RECIPETIPS.COM
From recipetips.com
MOZZARELLA AND TOMATO APPETIZER TRAY RECIPE | ALLRECI…
From allrecipes.com
HONG KONG STYLE CHEE CHEONG FUN - MY LOVELY RECIPES
From mylovelyrecipes.com
RECIPES & ARTICLES – ADAMLIAW.COM
From adamliaw.com
MICROWAVE CHRISTMAS PUDDING | DESSERT RECIPES | GOODTOKNOW
From goodto.com
FRYERS – MASTERBUILT
From masterbuilt.com
DIABETIC APPETIZER RECIPES | ALLRECIPES
From allrecipes.com
RECIPES & ARTICLES – ADAMLIAW.COM
From adamliaw.com
MICROWAVE CHRISTMAS PUDDING | DESSERT RECIPES | GOODTOKNOW
From goodto.com
STICKY BUN RECIPES | ALLRECIPES
From allrecipes.com
FRYERS – MASTERBUILT
From masterbuilt.com
THE SKINNY STEAMER RECIPE BOOK: DELICIOUS HEALTHY, LOW ...
From amazon.com
OUR CHOCOLATIEST CHRISTMAS RECIPES - TASTE OF HOME
From tasteofhome.com
12 RECIPES FOR A CLASSIC FRENCH BREAKFAST
From thespruceeats.com
HOW TO STEAM A PUDDING AND STEAMED PUDDING RECIPES
From goodto.com
MAPLE-ROASTED CHICKEN THIGHS | ALLRECIPES
From allrecipes.com
KOSHER RECIPES | ALLRECIPES
From allrecipes.com